How to cook pappardelle with duck sauce, recipe with red wine, zucchini and carrots, as well as black olives among the ingredients, to be prepared in about 40 minutes.
Ingredients for 4 people
- 500 g of pappardelle
- 1 duck with entrails
- 500 ml of red wine
- half a bunch of smells
- 1 onion
- some peppercorns
- salt
- 100 julienne-cut courgettes
- 100 g of carrots cut into julienne strips
- 2 tablespoons of olive oil
Recommended readings- Baked penne timbale with meat sauce
- Spaghetti with mixed meat sauce
- Timbale of rice and minced meat
- Pasta with bacon in white
- Zite Roman-style pasta with cooked ham
- 50 g of butter
- 50 g of pitted black olives in strips
Time of realization
About 40 minutes
Preparation
1) After washing the duck, bone the breast with a sharp knife and remove the skin.
2) Remove the thighs, to be used if necessary for another recipe, and roughly chop the carcass.
3) Put the entrails, excluding the liver, and the carcass in a saucepan, then cover everything with wine and 250 ml of water.
4) Wash the aromatic herbs, peel the onion and cut it into four wedges.
5) Combine them together with the salt and peppercorns, then cook for 1 hour without a lid, waiting for the liquid to have reduced sufficiently.
6) At this point, scald the courgettes and carrots in salted, boiling water, then drain.
7) In the oil heated in a pan, brown the duck breast, turning it continuously and making sure that it maintains a pink color inside, then salt it and let it cool, before cutting it into thin slices.
8) After passing the duck broth through a sieve, transfer it to a pan, mash the liver and cook it for a few minutes in the broth obtained.
9) Now add the butter in small flakes and add the olives, meat and vegetables to the sauce, then heat briefly.
10) In abundant boiling salted water, cook the pappardelle respecting the cooking time indicated on the package, making sure they remain al dente, then drain and serve them seasoned with duck sauce.
